I don’t know why, but lately I’ve been obsessed with all things pumpkin.It started with my quest to find a pumpkin pie recipe that would win over self-proclaimed pumpkin pie haters. That was a fail! Eventually I realize that you’re either a pumpkin pie lover or not. And that’s OK. Everything isn’t for everybody. But this recipe right here, is a sweet treat that everyone will fall in love with. I knew I hit the jackpot when my sister, one of those self-proclaimed pumpkin haters, tripped and fell head over heels in love with my pumpkin muffins. But how could you not? These pumpkin muffins are freaking amazing! On top of that, they are super easy to make too! The recipe only requires a couple of bowls and a wooden spoon. Now that’s my type of baking! The less I have to clean up, the more I love the recipe.
Hands-down, these are the most delicious pumpkin muffins I’ve ever tasted! They are super moist, sweet and not overly pumpkin-y. Not to mention, they are jazzed up with a brown sugar praline topping. How can you go wrong there? You can eat them plain or slice them in half and smear them with your favorite preserve. I usually pair mine with a good old cup of Joe. If you prefer pumpkin bread, just pour the entire batter into a 9×5 inch loaf pan. Or, divide the batter evenly among four mini loaf pans and have one for breakfast each morning. This recipe is quick, easy and versatile. But if you’re feeling ambitious, use your left over pumpkin from Halloween and make fresh pumpkin purée. As for me, I’ll be using a good old can of Libby’s. My motto is, why complicate things when you don’t have to. Happy baking! The full delicious recipe with pics is listed below. Go ahead and give it a try. I promise you won’t be disappointed!
1. Adjust the baking time. A standard 12 cup muffin pan bakes for 15-17 minutes. A 9×5 inch loaf pan bakes for 55-60 minutes.
2. Use paper baking cups. To prevent sticking, line muffin tins with paper baking cups. The muffins will fall out quick, easy and in one piece.
3. Use a cookie scoop. To achieve uniformity, use a medium size cookie scoop to evenly divide the batter among the muffin tins.
1/2 cup olive oil
1 1/2 cup granulated sugar
2 large eggs
1 cup solid pack canned pumpkin
1/3 cup milk
1 1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ginger
1/2 cup finally chopped pecans
1/4 cup brown sugar
2 tablespoon light olive oil
- Preheat oven to 350°. Coat 9.5″ pan with cooking spray.
- Stir olive oil and sugar together with a spoon. Stir in eggs until blended. Add pumpkin and milk. Combine flour, baking soda, salt, cinnamon and ginger. Add to pumpkin mixture, stirring well until combined. Stir in 1/2 cup of pecans.
- Pour batter into the prepared pan. Combine 1/2 cup pecans, brown sugar and olive oil until mixed and crumbly. Sprinkle over better.
- *Bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pan. Yields 1 loaf.
*Bread can also be baked in a jumbo muffin pan for 24-25 minutes. Yield 6 jumbo muffins.